Are there other ways to use blackened chicken?

YES. So, so many. Blackened chicken sandwich, blackened chicken quesadilla, rice bowl with blackened chicken, blackened chicken taco salad, blackened chicken stuffed poblano peppers, options are endless!

Can I use a different cut of chicken?

This recipe works great with chicken tenderloins or boneless skinless chicken thighs.

Is this recipe gluten-free?

Depends on what type of tortilla you use! To make it gluten-free, use gluten-free tortillas, 100% corn tortillas or corn-based hard taco shells.

Are these tacos spicy?

On a scale from 1-5 I’d give this recipe about a 2-2.5. If you want to adjust the spice level you can do several things: 1) omit the cayenne from the seasoning blend 2) omit the jalapeno from the mango pico and 3) reduce the chipotle in adobo from the creamy sauce.

What should I serve with blackened chicken tacos?

Mexican rice, black beans or refried beans, a simple side salad and/or margaritas are all top of my list!

How should I store leftovers?

I recommend storing the components (chicken, mango pico, shredded lettuce, chipotle sauce) separately in airtight containers in the fridge for up to four days. Assemble the tacos when you’re ready to eat them!

Blackened Chicken Tacos with Mango Avocado Salsa

Name: Blackened Chicken Tacos with Mango Avocado Salsa
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 2 teaspoons smoked paprika; 2 teaspoons dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon kosher salt; ½ teaspoon black pepper; ¼ teaspoon cayenne pepper; 1 tablespoon olive oil; 1 lb chicken breast, breasts sliced in half lengthwise; 1 mango, cubed; 1 avocado, cubed; 5 radishes, cubed small; 1 jalapeno, minced; ½ cup cilantro, finely chopped; ½ lime, juice of; 1 teaspoon olive oil; 1 teaspoon honey; ¼ teaspoon salt; 8-10 corn tortillas, warmed; Lettuce, shredded; Queso fresco or crumbled feta; Chipotle lime sauce

Description

These blackened chicken tacos are your new ‘back pocket’ classic chicken taco recipe. They are quick, simple and a perfect balance of seasoned, sweet, spicy, savory, creamy and fresh.

Ingredients

Units Scale

Chicken

2 teaspoons smoked paprika
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1 lb chicken breast, breasts sliced in half lengthwise

Mango avocado salsa

1 mango, cubed
1 avocado, cubed
5 radishes, cubed small
1 jalapeno, minced
1/2 cup cilantro, finely chopped
1/2 lime, juice of
1 teaspoon olive oil
1 teaspoon honey
1/4 teaspoon salt

Assembly

8-10 corn tortillas, warmed
Lettuce, shredded
Queso fresco or crumbled feta
Chipotle lime sauce

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Instructions

Chicken: halve chicken breasts lengthwise so that you have thin, flat pieces of chicken. There are generally two chicken breasts in my packs so I end up with four thin fillets. Mix together all of the seasonings. Place chicken in a bowl, drizzle with olive oil and sprinkle on the seasonings. Use tongs or your hands to make sure the chicken is thoroughly seasoned on all sides. Heat a grill or a cast iron grill pan over medium-high heat and brush the grates with oil. Grill the chicken for 3-4 minutes per side until the chicken is cooked through and reaches an internal temperature of 165 degrees F. It should be deeply colored with a slight crust from the blackening spices. Let chicken rest five minutes and slice into thin strips.

Mango avocado salsa: toss together first six ingredients. Add the olive oil, honey and salt and toss to combine.

Assembly: warm the tortillas. Spread a dollop of creamy chipotle sauce on each. Pile in lettuce, blackened chicken and mango pico. Drizzle with more sauce, crumbled cotija, squeeze of lime, a few extra cilantro leaves, choose your journey my friends.

Live it up, it’s taco time.

Notes

Air fryer instructions: prep the chicken as instructed. Preheat an air fryer to 400 degrees. Air-fry the chicken for four minutes per side or until internal temp reaches 165 degrees (mine only took 8 minutes, but depending on the thickness of chicken breast you may need a few extra minutes).

Refer to above blog post for expert tips, variation ideas and answers to frequently asked questions.

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Nutrition

Serving Size: 2 tacos (nutrition facts calculated using corn tortillas)
Calories: 436
Sugar: 8.9 g
Sodium: 353.7 mg
Fat: 18 g
Carbohydrates: 38.6 g
Fiber: 7.5 g
Protein: 32 g
Cholesterol: 89.8 mg